Food & Beverage Manager

Property Description:

The Club at Porto Cima (pronounced chima) is a private facility and features an 18-hole Jack Nicklaus Signature Design, a 17,000 square-foot clubhouse and a Yacht Club.  The Nicklaus Signature Course is the focal point of The Club at Porto Cima with seven holes that play beside or over the lake. The golf course opened for play in 2000 and is considered one of Missouri’s top courses by Golf Digest.

The club’s Mediterranean-style golf clubhouse features a beautiful golf shop, men’s and ladies locker rooms – each with its own fitness area – meeting and banquet space, plus multiple food and beverage options in The Grille Room Restaurant, the 19th Hole Lounge, a private member dining room as well as outdoor dining overlooking the 18th hole and the Lake of the Ozarks.

The Yacht Club, located adjacent to the golf clubhouse, features a 200-slip marina, a marina clubhouse, member swimming pool, tennis courts and a poolside dining option. While the surrounding Club at Porto Cima community offers single-family residential lots, custom homes and custom townhome products.

 

Position Summary:

Responsible for all food and beverage service for the club.  Directly supervises all food and beverage staff including service staff, kitchen staff, and beverage cart staff. Plans and implements budgets. Hires, trains and supervises subordinates. Applies relevant marketing principles to assure that the wants and needs of guests are consistently exceeded.

 

Essential Duties and Responsibilities:

• Develop the annual food and beverage budget and operating plan. Implement the plan according to Company operating policies and procedures to ensure profit goals are achieved as outlined.
• Plan and implement staffing schedules to ensure customer service standards are achieved with minimum employee cost. Monitor activities to ensure compliance with Company payroll policies and procedures.
• Ensure maintenance of all appropriate sanitation standards including, but not limited to, employee hygiene and uniforms, kitchen food service equipment and preparation areas, food storage areas, receiving areas, washing areas, dining areas, patio, snack bar areas, bar areas, restrooms, and beverage carts.
• Establish and implement a cleaning and preventative maintenance program for appropriate fixtures, equipment, appliances, vehicles, etc.
• Implement and monitor the purchase ordering and receiving program to maintain par-stock levels on food and beverage inventories and ensure proper quantity and price on all purchases.
• Monitor internal cost controls for the department. Ensure quality levels of food and beverage products and maintain standards in production, presentation, services, facilities, and guest satisfaction.
• Sell food and beverage services to potential outing clients/members, show facilities and assist in planning as needed. Develop promotional programs to improve dollars per round.
• Ensure compliance with operating guidelines related to the R.A.M. or Tips programs. Ensure operations comply with all state and federal laws, rules and regulations, relating to food and beverage sanitation, alcohol and tobacco, and ADA requirements.
• Manage employment activities for applicable staff members, including but not limited to, personnel recruitment and selection, performance evaluations, training, compensation, discipline and termination, etc.
• Maintain knowledge of current and projected industry developments through continuous attention to industry periodicals and participation in relevant trade associations and organizations.
• Assure the efficient and timely submission of all required operational, financial, budgetary and related reports.
• Perform other duties as appropriate.

 

Qualifications:

• High school, college degree, required or preferred.
• 5 years applicable functional, supervisory and/or management experience, preferably in the golf industry.
• Demonstrated experience and capability in the areas of budget development, fiscal management, strategic planning, staff management.
• Demonstrated quality written, verbal, and interpersonal communication skills.
• Ability to analyze and solve problems; efficiently handle multiple duties under pressure with minimal supervision; work flexible hours as required including nights/weekends.
• Positive attitude, professional manner and appearance in all situations.

 

Supervises:

All food & beverage staff

 

Classification:

Full-time, Non-Seasonal, Salaried, Exempt

 

KemperSports Management is an Equal Opportunity Employer